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Southwestern Fish Tacos

These bright tacos take me on an instant trip to sunny Southern California. The recipe has been on my family's most requested list for years. —Joan Hallford, North Richland Hills, Texas

  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings

Ingredients

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons minced fresh cilantro
  • 4 teaspoons taco seasoning
  • 1/2 pound cod or haddock fillets, cut into 1-inch pieces
  • 1 tablespoon lemon juice
  • 1 tablespoon canola oil
  • 4 taco shells
  • Optional ingredients: Shredded lettuce, chopped tomato and lime wedges

Directions

  • For sauce, mix mayonnaise, sour cream, cilantro and 2 teaspoons taco seasoning. In another bowl, toss cod with lemon juice and remaining taco seasoning.
  • In a skillet, heat oil over medium-high heat; saute cod just until it begins to flake easily with a fork, 4-6 minutes (fish may break apart as it cooks). Spoon into taco shells; serve with sauce and optional ingredients as desired.
Health Tip: A simple switch to reduced-fat mayo and sour cream in the sauce saves more than 100 calories and 10 grams of fat per serving.
Nutrition Facts
2 tacos: 506 calories, 38g fat (8g saturated fat), 52mg cholesterol, 852mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 20g protein.

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